If breakfast stuffed bread sounds familiar, it's because we've done it before. But not like this. For our first version, we whisked eggs together with cheese and bacon then baked the mixture inside demi baguettes. The eggy middle tasted like exquisitely-made scrambled eggs. So soft and fluffy.

Jonathan Boulton

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For this we went bigger, and definitely better if you prefer a runny yolk. Rather than making a couple smaller loaves, we sliced the top off a big 'ole crusty one and scooped out (and ate) the middle. We also made a super creamy spread with cream cheese, mozzarella and Parmesan to go on top. And instead of just bacon, we decided to add some spinach ... that was sautéed in the bacon fat. Only after all of these components were added to the bread, did we crack the eggs on top and bake it.

Jonathan Boulton

When the bread came out of the oven, we didn't slice it, although you could. Instead, the Delish crew dipped into it with slices of the loaf's crusty top. Depending on the size of the group, you may need to fight for runny yolks a little, but it's way more fun.